Thursday, April 15, 2010

my white chicken chili

here's the recipe i tried to write for my white chicken chili...given when i made it i didn't measure or anything so some things might be slightly there is room for making adjustments as you see fit ;)

Dupps’ White Chicken Chili

-about 4 large chicken breasts

-around 60-90 oz of chicken stock or broth

-1-2 C of grated pepper jack cheese

-1 can of chick peas/garbanzo beans {same things}

-1 can white northern beans

-1/4 cup canned green chilies or jalapeno

-2 garlic cloves, minced

-1 med onion, diced

-spoonful of flour

-salt and pepper to taste

Boil chicken in large pot of water until done. When cooked through you can either dice with a chef knife or shred with hands. Helps to run under cold water first.

In large pot put a little oil on the bottom until warm. {around med high heat} Add garlic, onions, and chilies/jalapenos. Cook until onions are nice and translucent. Add a little chicken stock or broth, and a spoonful of flour and whisk well, add read and stir/whisk occasionally until shimmering. Add beans {can juice and all} and cook for another 5-10 minutes. Add chicken. Then stir in grated cheese until it melts real good and you can’t tell there’s hunks of melty cheese in it. Taste test, add any salt or pepper or more garlic or chilies or anything. If liquid gets low add some water.

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